coconut cake

By petals Latest Reply 2010-09-15 10:13:19 -0500
Started 2010-09-05 21:37:48 -0500

My Dad's 83rd birthday is on Sept. 25th. I am looking for a recipe for a coconut cake that I could at least could have a small slice of. Reason being Daddy wants everyone to have a slice of cake and doesn't like it when I say no. Since he is sick this year, I don't want to upset him, so does anyone have a recipe for coconut cake or know where I can find one? Thanks for your help.

5 replies

Harlen 2010-09-06 09:28:18 -0500 Report

For me, I dont know if it will work for you or not.
I use Virgin coconut oil insted of any other oil and I only need to cove for 1/2 the carbs and it is so yummy lol
I use it so that I can have some cake I love cake and till I got this oil I was unable to have any .Give it a try
Best wishes

locarbarbie 2010-09-15 10:13:19 -0500 Report

I have been reading about the health benefits for diabetes by using the extra virgin coconut oil. Have you noticed a difference? Any additional advice? Thanks, Barb

petals 2010-09-06 12:54:11 -0500 Report

Thanks Harlen. Can you buy the Virgin coconut oil in your local stores, likes Krogers or walmart?

RAYT721 2010-09-05 21:48:50 -0500 Report

I have no idea how good/bad this is. I searched on google for low carb coconut cake and this was found at:

Valentine's Day Low-Carb Coconut Cake

1 cup egg whites (approximately 8 — or use Just Whites)
1 tablespoon not/Sugar*
8 teaspoons sugar substitute
1 teaspoon vanilla
4 ounces coconut shreds*, dried unsweetened — ground
1 ounce almond powder (ground blanched almonds)

Preheat oven to 350°F.

Beat egg whites with not/Sugar, sweetener and vanilla until stiff. Fold in remaining ingredients as gently as possible.

Place in preheated oven, turn off heat and bake overnight. (Note: ovens vary in the rate at which they lose heat—or whether you peek— so, if it comes out too moist, give it more time at no more than 300°F and next time, allow it to bake for a few minutes before turning off the oven.)

If you are in a hurry, then bake at 300°F until firm then keep cake under refrigeration—it doesn't have any sugar to protect it from spoiling.

Nutritional information per serving: 66 calories; 5.5g fat; 2.4g carbs (minus 1.5g fiber which gives it just .9g NET carbs!); 2.5g protein

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